Puffed rice & Nuts Mixture ( முந்திரி பாதாம் மிக்க்ஷர்)

Puffed rice & Nuts Mixture 

( முந்திரி பாதாம் மிக்க்ஷர்) 

Ingredients:

Puffed Rice ( அவல் பொரி) - 1 cup

Almond ( பாதாம் பருப்பு) - 150 g

Cashew Nut ( முந்திரி பருப்பு) - 100g

Roasted Chick pea ( வறுத்த கடலை / பொட்டுக்கடலை) - 100g

Peanut ( நிலக்கடலை) - 100g 

Plain flour / Maida ( மைதா மாவு) - 3/4 cup

Butter (வெண்ணெய் ) - 2 tbsp 

Powdered Sugar (    ) - 2 tsp

Curry Leaves ( கறிவேப்பிலை ) - 2 or 3 twigs 

Chilli Powder ( மிளகாய் தூள்) - 2 tsp

Salt to taste ( உப்பு தேவையான அளவு)

Oil for frying 

Heat oil in a pan and fry the puffed rice with a handfuls one at a time.Mix chili powder and salt. Sprinkle a few pinches over the fried puffed rice.

Fry the peanuts in a medium hot oil. Remove from oil when it is slightly brown. Allow it to cool before transferring to the fried puffed rice.

Fry the cashew nuts in medium hot oil, followed by the roasted chickpea .
cool and add to the fried mixture.

Split the almonds into two, lengthwise. Fry in medium hot oil. Cool and transfer to the fried mixture. Sprinkle the chili powder.

In a bowl, mix the plain flour and melted butter. 

 Sprinkle the powdered sugar and mix well to form a dough. A little water may be required

Knead and Smoothen the dough  into a big ball, roll into  an uniformly thick flattened dough. Using a butter knife or a knife, cut into small diamond shaped bite size bits.

Deep fry in hot oil. Remove when light brown color. Add on to the other prepared ingredients. Give a toss.

Fry the curry leaves. Press between kitchen tissue and add to the mixture.
Toss and mix well. 

 Powdered sugar is preferable for the diamond biscuit. Amount of sugar can be increased to three spoons depending on the requirement.

My Notes:
The type of nuts and the quantity is a personal preference.
The sweet plain flour mini biscuits ( diamond biscuits as it is called coz of the shape ) is a must as it gives a twist of sweet crunch here and there to the salt and spicy nuts.
No second opinion about this snack being kids favourites but liked by adults too.
A point to note is to press the fried nuts between paper towel to remove the excess oil.
Roasted chickpea can be added directly if it is fresh and crunchy. Orelse fry in oil and add to the mixture.
The oil also should be of right heat, neither fuming hot nor warm under low flame. This will ensure less absorbtion of oil by the ingredient and uniform frying.
While frying turn the nuts with the ladle frequently and remove. Do not allow the nuts to settle.
Remove while you think it needs to cook a lit longer or to get the finish color. It is because, the nuts will attain the required crispness and color with the heat it would retain for a few minutes even after removing from oil.
If we fry for that extra few seconds, on cooling we may get a slightly burnt taste.

Lemon Rice ( எலுமிச்சை பழ சாதம் )

Lemon Rice 

எலுமிச்சை பழ சாதம்

Ingredients:
Cooked Rice ( raw / parboiled ponni rice ) (பொன்னி பச்சரிசி அல்லது புழுங்கல் அரிசி சாதம் ) - 2 cups
 Lemon ( எலுமிச்சை பழம் ) - 1 or 2 ( based on the size and juice obtained)
Finely chopped Ginger ( பொடியாக நறுக்கிய இஞ்சி ) - 1 tbsp
Dry Red chili ( காய்ந்த சிகப்பு மிளகாய்) - 2
Green Chili ( பச்சை மிளகாய் ) - 1 or 2
For Seasoning: ( தாளிப்பதற்கு ):
Mustard Seeds ( கடுகு ) - 1 tbsp
Split Urad dhal / Black gram ( உளுந்தம்பருப்பு ) - 1 tbsp
Channa Dhal / Bengal gram ( கடலை பருப்பு ) - 2
Curry Leaves ( கறிவேப்பிலை ) - 1twig
Corinader leaves ( கொத்தமல்லி தளை ) - 1 twig
Salt to taste ( தேவையான அளவு உப்பு )
Oil as required for seasoning ( தேவையான அளவு எண்ணெய் )
Roasted Peanuts ( வறுத்த நிலக்கடலை / வேர்கடலை ) - a handful

Steps:

In a heavy bottom vessel / pan, heat 2 tbsp of oil.
When the oil is hot, add mustard seeds and urad dhal followed by channa dhal.
As it cracks throw in the finely chopped ginger  green chili and curry leaves. Saute well.
Switch off the fame. Add 1tsp of turmeric powder, stir well. Finally pour in the lemon juice and add salt.
When this has cooled down, add in the cooked rice and mix well.
Taste and adjust the salt as per requirement.
Sprinkle with chopped coriander leaves and roasted peanuts.
Serve with a spicy stir fry vegetable of your choice.

  My Notes:

Lemon rice is a simple, easy to make mixed rice variety. It is one of the staple lunch box menu for school and office goers.

When I was a student, my Mother used to make this once a week and mostly on fridays and it is always paired with potato fry which is a yummy combo. 

I had made lady'finger fry for this post. Had packed boiled peanut for the protein part of the diet.

Always we can try to include protein and veggies with carbohydrate for a balanced diet.

A non Indian Teacher mentioned the name, lemon rice and she was curious to know the preparation. This spurred me to post this. :))

Purple Sweet potato Fritters ( சக்கரைவள்ளி கிழங்கு வடை )

Ingredients:
Sweet potato ( சக்கரைவள்ளி கிழங்கு ) - 3
Small onions( சின்ன வெங்காயம்) - 7 or 8

Ginger ( இஞ்சி) - 1"inch
Green chilli ( பச்சை மிளகாய்)- 2
Rice flour ( அரிசி மாவு) - 2 tsp
Curry leaves ( கறிவேப்பிலை) - 1twig
Coriander leaves ( கொத்தமல்லி) - 1 or 2 twig
Salt to taste ( தேவையான அளவு உப்பு)
Oil for deep frying

( பொரிப்பதற்கு எண்ணெய்)

Boil and peel the skin of sweet potatoes.
Peel and fine chop the onions and ginger.
Thin slice the green chili, curry leaves and coriander leaves as well. 

In a bowl or plate, smash the boiled potato. Add the rest of the ingredients including the rice flour and the required amount of salt. Mix well. 

Knead the dough well. Roll to desired size balls. Flatten the balls and fry in medium hot oil,
Crispy fritter is ready to serve as an evening snack. 

My Notes:
When I wanted to prepare this dish, I could get only the purple sweet potato. Plain sweet potato was not available in the supermarket. I have had prepared with the original white color one only. So a first time preparation with purple colored sweet potato, turned out to be a flavourful mouthwatering snack. ;))

Potato & Green Peas Stirfry Masala ( உருளைக்கிழங்கு பட்டாணி மசாலா)

Ingredients 

Washed potato ( நன்றாக கழுவிய உருளைக்கிழங்கு)  - 250g or roughly 4

Green peas ( பச்சை பட்டாணி ) - 50g or as desired

Finely chopped ginger ( பொடியாக நறுக்கிய இஞ்சி) - 1tbsp

Finely chopped garlic( பொடியாக நறுக்கிய பூண்டு) - 1tbsp

Turmeric powder( மஞ்சள்தூள்) - 1/4tsp

Red chilli powder ( மிளகாய் தூள்) - 1 tsp

Garam Masala powder( கரம் மசாலாதூள்) - 1/2 tsp

Salt to taste ( தேவைக்கேற்ற உப்பு)

Oil for stir fry ( தேவைக்கேற்ற எண்ணெய்)

In a flat pan boil water. Dice the potatoes , with the skin on, into bite size and throw into the boiling water. When it is half cooked, add the green peas. Add salt and turmeric powder. Drain the water.

In the same pan, add oil. Saute finely chopped  ginger and garlic. After a minute add the boiled potatoes, chili powder. Toss well. Add in the garam Masala and roast for a few minutes. Serve with steamed rice or chapathi. 

My Notes:
A yummy quick fix bachelor's special . A simple easy to make on a busy day with less ingredient.
No onions or tomatoes, just ginger and garlic for the flavouring.
Washed potatoes will have no mud sediments and so one can confidently cook with the skin. The smooth skin and the white flesh inside is excellent for roasting.It has a unique flavor and once tried you would prefer potato stir fry with the skin. 😄
Fond memories goes back to  my higher secondary school days. My friend , Geetha, used to bring this as accomplishment for lemon or curd rice. She was with me in the same college, did major in Physics. We all, school friends, sit together and share the day' happenings over lunch. An ever loving memories to mull over.

Millet Mushroom Fried Rice.( வரகுஅரிசி காளான் சோறு)

Ingredients:
Millet (  வரகுஅரிசி) - 2 cups
Button Mushroom ( காளான்) - 250 g
Onion( வெங்காயம்) - 2
Tomato ( தக்காளி) - 1 big or 2 medium sized
Ginger ( இஞ்சி) - 1''
Garlic ( பூண்டு) - 8 cloves
Green Chili (பச்சை மிளகாய்) - 2
Green Peas ( பச்சை பட்டாணி) - 1/2 cup
Turmeric powder( மஞ்சள் தூள்) - 1/4 tsp
Chili powder( மிளகாய் தூள்) - 1/2 tsp
Garam Masala ( கரம் மசாலா) - 1 tsp
Cinnamon stick (பட்டை) - 2 pieces
Fennel seeds ( சோம்பு) - 1/2 tsp
Salt to taste ( உப்பு தேவையான் அளவு )
Oil for shallow frying ( வதக்குவத்ற்கு தேவையான எண்ணெய்)

Dry roast the millet. 

Pressure cook the millet with twice the amount of water after soaking it for about 15 minutes.Allow the cooked millet to cool down.

In a blender add sliced tomato and half of the sliced onion, ginger, turmeric and chili powder. Make it a fine paste.

In a wok, add oil. Add cinnamon and fennel seeds. Add the remaining onions , garlic and slit green chili.

After sauting onions for a minute, toss in the sliced mushrooms. 

Once the mushroom is half cooked, add in the tomato onion paste.

Mix well and cook for a few minutes.

Add in the frozen or cooked green peas. Mix well.

To the mushroom masala, add the cooked millet, mix well.
Garnish with fresh coriander leaves. 

My Notes:
Millets are easy to cook and great to taste. Being talked by everyone and each other supermarket / shops stocking up these millets, it is easily available.
Can try to include a type of millet once a week. Alternate with rice for lunch menu.
This rice dish is very convenient to pack for lunch.

Aappam ( ஆப்பம்)

Ingredients:
Parboiled rice ( புழுங்கலரிசி/ இட்லி அரிசி) - 1 cup

Raw rice ( பச்சரிசி) - 1 cup
Urad dhal( உளுந்தம்பருப்பு)- 1/2 cup
Fenugreek( வெந்தயம்) - 1 tsp

  ( தேவையான அளவு உப்பு)





Steps:

Soak the rice together.

Soak dhal and Fenugreek together for an hour.

In a wet grinder, grind the dhal first. Until it becomes a fluffy batter by adding water now and then. It may take 15 to 20 min.
Remove the dhal batter and grind the rice into a batter
Neither coarse nor a very fine paste.
Add salt and mix both the ground ingredients and let it ferment overnight or for 8 hours. 

Mix the fermented batter well and take a ladle full and pour on a hot round bottom wok/pan . Swirl to form a circle.

 Cover with a lid and let it cook on medium flame. Run the tip of a ladle around the corner, the aappam will lift and come out easily.

My Notes:

Aappam is savored not only by Indians here in Singapore but also by Non-Indians. It is the soft spongy centre portion and the crispy outer ring that is unique to the dish. It is best to stomach next to idli, the steamed rice cake, good for young and elderly.
The local hawker centre serves with colored sugar or chicken curry. But the original side dish served is coconut chutney or kurma for vegetarians and paya, the lamb stew for the non vegetarians.
My mother makes it once  a week especially during weekend mornings when kids can savour this leisurely. Aappam and coconut milk a match made in heaven :)) A very soothing food after which one is sure to take a nap.
The first Aappam is eaten  with fresh coconut milk which is  sweetened and flavoured with cardamom powder. The second and subsequent are eaten with coconut chutney. This is a unique breakfast food eaten sweet and savory version. ;))
My younger son likes to eat all his aappams with coconut milk. A sweet tooth fellow. ;)
Another version of sweet aappam is prepared using palm sugar syrup. I had learnt it from my mother in law. A healthy alternate sweet version to the coconut milk.

Lady's finger and Cherry tomato fry (வெண்டைக்காய் & செர்ரி தக்காளி வதக்கல் )

Lady's finger and Cherry tomato fry

Eat your Lady's finger to become a Math Wizard. Ha ha.. I am sure most of us would have heard this at least once in our childhood. Grandmothers and Mothers would often use this as a tool to coax kids to eat their lady' finger. 

It is not just a myth as it is now supported by the fact that they are relatively high in nutrients deemed important for brain function like Phosphorus and Vitamin A. It is also relatively high in Omega-3 and Omega-6 and other antioxidants.

Ingredients:

Lady' finger  -  12 to 14 Nos.
Potato  -  1 big
Cherry tomatoes  - 8Nos
Onions  -  2 medium sized
Ginger  - 1/4 inch
Garlic  -  4cloves
Fennel seeds  - 1/2 tsp
Turmeric powder  - 1/2 tsp
Chilli powder  - 1 tsp
Salt to taste
Oil  - 3tbsp

Steps:

Cut the top and tail part of the lady' finger and slit it lengthwise. I have used baby lady' finger. If using the regular ones, please cut into halves and slit lengthwise. 
Peel and cut the potato into strips and also peel and slice the onions.
Chop the garlic and ginger into fines pieces.

Heat oil in a pan, add fennel seeds followed by garlic and ginger. Saute for a min. Add the onions and then the potatoes. Stir well. Add turmeric powder and chilli powder.
After a min or two, add the cut lady' finger. When the vegetables are half cooked add the cherry tomatoes.
The tomatoes shouldn't be soft cooked, so added towards the end of cooking.
Close it with a lid and allow it to cook for 2 to 3 min. Take off the lid, stir. Fry for a min or so.
Once done, transfer into serving bowl. Garnish with fresh coriander leaves. The dish suits most for chapathi wraps, can be eaten with rice as well.

My Notes:

Lady'finger  is shallow fried without onion or garlic for meals to break the fast during fasting periods. The simple dish has its unique flavour with just chilli powder and salt added to thin sliced lady' finger.
Normally potatoes are not added but had a chance to taste lady' finger and potato combination at a friend' place. Adding cherry tomatoes is my version of the dish. It gives the dish a different level of taste.